Cơm Rang Trứng with Vietnamese Sausage and Shrimp
85% chuẩn vị · Vietnamese
An elevated version of Cơm Rang Trứng, this recipe incorporates savory Vietnamese sausage (lap cheong) and plump shrimp for a richer, more complex flavor profile.
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Nguyên liệu
- Cooked rice (day-old)4 cups
- Eggs3 large
- Vietnamese sausage (lap cheong)150g, sliced
- Shrimp150g, peeled and deveined
- Garlic2 cloves, minced
- Shallots1, finely chopped
- Fish sauce2 tablespoons
- Soy sauce1 tablespoon
- Vegetable oil3 tablespoons
- Green onions2, chopped
- Saltto taste
- Black pepperto taste
- Cilantrofor garnish
- Red chilioptional, thinly sliced for garnish
Các bước
- 1
Whisk eggs in a bowl with salt and pepper. Set aside.
- 2
Heat 1 tablespoon of oil in a wok over medium-high heat. Add sliced lap cheong and cook until slightly browned. Remove and set aside.
- 3
Add another tablespoon of oil to the wok. Add shrimp and cook until pink and opaque. Remove and set aside.
- 4
Add the remaining 1 tablespoon of oil. Add garlic and shallots and stir-fry until fragrant.
- 5
Add cooked rice to the wok. Stir-fry for 3-5 minutes until heated through.
- 6
Push rice to one side of the wok. Pour whisked eggs into the empty space and scramble until almost set. Then mix with the rice.
- 7
Return lap cheong and shrimp to the wok. Add fish sauce and soy sauce. Stir well to combine.
- 8
Stir in most of the chopped green onions. Season with salt and pepper to taste.
- 9
Serve hot, garnished with remaining green onions, cilantro, and optional sliced red chili.
